Asian Vegetable Salad

Serves 4 to 6 

Ingredients:

• 1 large bunch cilantro, thick stems removed and remaining sprigs cut into 3-inch lengths (about 5 cups loosely packed)
• 1 cucumber, seeded and slivered
• 1 jalapeño or other fresh chile, stemmed, seeded, and slivered
• 2 scallions, minced
• 2 teaspoons macadamia nut oil
• 1/4 teaspoon coarse sea salt
• sesame oil, to taste
• white vinegar, to taste

Directions:

1. In a large bowl, combine the cilantro, cucumber, jalapeño, and scallions. Add the macadamia nut oil and salt and toss lightly.
2. Add a few drops of sesame oil and vinegar and more salt to taste; toss again. Serve.